Here's everything you need. You probably already have most of it in your kitchen cupboards. This recipe calls for canned cream soups, but you can also make your own if you prefer.
Ingredients To Gather
24-30 corn tortillas
1-2 cans cream of mushroom soup (depending on how saucy you want it)
1-2 cans cream of chicken soup (depending on how saucy you want it)
milk- ½ soup can per can of cream coup used.
1 can corn
½ can chopped green chiles (about 2 oz)
½ lb shredded cheese
1 lb ground beef, optional (I use my stretched ground beef that is precooked and frozen)
1 medium onion, optional (not necessary if it’s in your frozen, cooked ground beef)
Instructions To Follow:
Brown ground beef with chopped onion. Drain off any grease.
In a medium sauce pan, mix the cans of cream soup, the can of corn (drained first), green chiles and milk. Add the drained, browned ground beef to the sauce. Heat until sauce begins to boil, then remove from heat.
Heat tortillas (about 6 at a time) in the microwave either in the bag or wrapped in a dishtowel until they are piping hot (too hot to hold comfortably). I usually do 6 tortillas for one minute.
Line the bottom of your pan with piping hot tortillas. For an 11 x 15 pan, 6 tortillas fit just right. For a 9 x 13 pan, you’ll just use 5 tortillas and you’ll have to tear some of them so they fit right.
Put another 6 tortillas in the microwave so they’re ready when you need them.
Cover the tortillas with a thin layer of sauce, making sure the entire pan bottom and all tortillas are covered. Sprinkle with cheese.
Repeat by adding and another layer of hot tortillas, sauce and cheese. Repeat until you have used all your sauce and tortillas. I usually do about 4 tortilla layers. End with cheese on top.
Cook in the oven at 350 degrees for 20-30 minutes or until cheese is melted. Allow to cool for 10 minutes or so before serving.
Because it's loaded with so much flavor, this taco casserole works well on its own. However, for a hearty meal, pair it with a vegetable like green beans or corn. A juicy green salad is also a good complement. In fact, if you add a couple of sides, you'll have more for leftovers, which make a quick and easy dinner for another night!
Article Source: Six Figures Under
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